Gluten-Free Dairy-Free Vanilla Cupcakes

What You Need:

12 cupcake liners

Muffin tin

1 Large Bowl



Food Scale


(makes 12 cupcakes)

8oz Flour (Bob’s Red Mill 1:1 Gluten-Free Baking Flour)

8oz White Granulated Sugar

4oz Melted Butter (Vegan Butter or Vegetable Oil)

4oz Milk (Oat Milk from Trader Joe’s)

2 Extra Large Eggs

2 Tsp Baking Powder

1 Tsp Vanilla Extract

½ Tsp Salt


**Preheat Oven to 325 Degrees Fahrenheit.

**Tip: Measuring out ingredients prior to assembling them saves lots of time and reduces risk of forgetting an ingredient/ adding the wrong amount

1.In a large bowl sift together flour, baking soda, and salt. Add sugar and stir until combined.

2.In the same bowl, pour in the melted butter, eggs, milk, and vanilla extract. Whisk just until everything is incorporated evenly (don’t want to over mix).

3.Line muffin tin with cupcake liners. Evenly distribute the batter into each tin, filling them up about ⅔ of the way.

4.Bake at 325 for 20-22 minutes or until a toothpick comes out clean.

5.Let cook COMPLETELY before frosting.

Enjoy! 🙂

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